Recipe for beet and feta salad

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Of the many ways to cook beets, roasting shows them off to their best advantage. You can do this in the oven or on the grill, as long as the rounds are wrapped tightly in foil so a little steam in the packets can help soften the earthy flesh (some cooks call these “hobo packs”). Begin with a bunch of beets — familiar reds, red-striped chiogga, or golden beets — or buy them as singletons so you have a medley of colors.

Roast the striped and goldens together, but separate the reds from the others or you’ll get all red in the end. Their bright juices stain everything they come in contact with, including your hands and your countertop. This array of red, white, and golden beets is topped with a vinaigrette, a generous sprinkle of feta, red onion, and olives. If you make it today, it will taste better tomorrow. Best of all on Day 3.

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